Gazpacho Recipe – Vegan

I learned this gazpacho recipe from my good friend Carmen in California. She has a large container of it in her fridge every summer. I don't blame her!

Gazpacho is a cold tomato soup and this particular gazpacho recipe is the ultimate in freshness. It is low in calories and practically fat free. It is also a breeze to make. All you have to do is some prep work and mix everything together. Voila. You are done.

My biggest recommendation for this is that you use a sweet onion for this. You know those beautiful summer onions that are not overpowering and strong? Remember you will be eating this raw so that is important. You also need to make sure you let it sit in the refrigerator for at least an hour before you serve it.

This soup is great as an appetizer or a lite meal on hot summer days. Try serving it in small glasses and passing it around next time you have a barbecue at home. People will love it.

Serves eight
1-46 oz. can tomato juice
4 very ripe tomatoes, peeled and chopped
small cucumbers, peeled, seeded and chopped
1 green bell pepper, chopped
1 medium sweet onion, chopped
1 garlic clove, minced
2 tablespoons olive oil
1 tablespoon red wine vinegar
of Tabasco
Salt & Pepper

Mix all of your ingredients in a bowl.

Season them with salt and pepper to taste. Do not under salt your soup.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

Serve and enjoy.

CALORIES 125.49; FAT 5.90 grs (sat 0.69; mono 3.34; poly 0.62); PROTEIN 3.53 grs ; FIBER 3.40. grs; CARBS 20.10 grs; CHOLESTEROL 4.15 mg; IRON 1.90 mg; SODIUM 1026.54 mg; CALCIUM 56.62 mg

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